Vietnamese Nem (Spring Rolls)

Crispy, golden, and bursting with savory flavor, Vietnamese Nem (Spring Rolls) are the ultimate Southeast Asian appetizer or snack. These delectable rolls are made with delicate rice paper wrappers and filled with a mouthwatering combination of ground pork, chopped shrimp, grated carrot, shiitake mushrooms, and fragrant green onions, all seasoned with fish sauce and black pepper for a classic umami punch. A hint of vermicelli noodles adds texture to the filling, while deep frying creates the perfect crispy exterior. Serve these Vietnamese spring rolls fresh out of the pan alongside crisp lettuce, fragrant herbs, and a tangy nuoc cham dipping sauce for a truly authentic experience. With easy-to-follow steps and enticing flavors, this recipe is great for entertaining or simply elevating your weeknight meals!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 20 sheets rice paper wrappers
• 100 grams dried rice vermicelli noodles
• 150 grams shrimp, peeled and deveined
• 200 grams ground pork
• 1 large carrot, grated
• 4 shiitake mushrooms, soaked and finely chopped
• 3 stalks green onions, chopped
• 1 egg
• 2 tablespoons fish sauce
• 1 teaspoon black pepper
• 500 ml oil for frying

Directions

Step 1

Boil a pot of water and cook the rice vermicelli noodles for 2-3 minutes until soft. Drain and cut into shorter lengths.

Step 2

Chop the shrimp into small pieces.

Step 3

In a large bowl, combine the shrimp, ground pork, grated carrot, chopped shiitake mushrooms, chopped green onions, the cooked vermicelli, egg, fish sauce, and black pepper. Mix well until all ingredients are evenly combined.

Step 4

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water to soften it for a few seconds, ensuring it becomes pliable but not too soft.

Step 5

Place the softened rice paper onto a damp kitchen towel. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper, then fold the bottom over the filling, fold in the sides, and roll tightly upwards to seal.

Step 6

Repeat the process for the remaining wrappers and filling.

Step 7

Heat the oil in a deep frying pan or pot over medium heat. Once the oil is hot (175°C or 350°F), carefully add the rolls in batches, ensuring not to overcrowd the pan.

Step 8

Fry each batch of rolls for 5-7 minutes, turning occasionally, until they are crispy and golden brown.

Step 9

Once cooked, remove the rolls from the oil and place them on paper towels to drain excess oil.

Step 10

Serve hot with a side of lettuce, herbs, and a dipping sauce of your choice such as nuoc cham.

Nutrition Facts

Serving size	(1779.5g)

Amount per serving	% Daily Value*
Calories	6390.1

Total Fat 555.3g	0%
Saturated Fat 89.6g	0%
Polyunsaturated Fat 1.7g
Cholesterol 668.9mg	0%
Sodium 3240.8mg	0%
Total Carbohydrate 283.6g	0%
Dietary Fiber 18.1g	0%
Total Sugars 16.7g
Protein 122.9g	0%

Vitamin D 664IU	0%
Calcium 282.4mg	0%
Iron 9.7mg	0%
Potassium 2282.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.5%

Protein: 7.4%

Carbs: 17.1%